All language subtitles for MasterChef.US.S02E11.720p.HDTV.x264-DIMENSION

Previously, on MasterChef...

Be the best or go home.

From the thousands of
home cooks that applied...

I need this so bad!

Only 18 made it into
the MasterChef kitchen...

This place can
make or break you.

As the competition heated up...

pissed off.

Tempers flared.

This is just unacceptable.

I would send you home now.

That is disgusting.

And the eliminations began.

Max, Jenny, Esther,

take your apron off.

Your time is done
in MasterChef.

Tonight...

Brace yourselves.

The biggest mystery box ever

unleashes one cook's
aggression.

I'm not here to make friends.

And one judge explodes.

Show these people the same
respect they show you.

If not, I'm gonna
personally come over there

and throw you out of here.

Tonight, 11 cooks remain

to battle it out

in front of three
culinary heavyweights.

At stake for the winner...

Whoo!

I am speechless.

And the title of...

MasterChef 2x11
Top 11 Compete
Original Air Date on July 18, 2011

== sync, corrected by elderman ==

Come over, guys.

Today's another mystery box.

And I know
I'm the best one here.

I'm not here to make friends,
so I'm gonna win.

To your stations.

Christian thinks
that he's the best thing

since sliced bread.

And Christian can run his mouth
all he wants.

But I'm gonna prove that I'm
the better cook than Christian.

What the hell is that?

We're looking up
at the judges

standing in front of
a huge mystery box

that could be...Anything.

Today is unique

because there are
two mystery boxes!

One in front of you,

and one huge box

in front of us!

As with every
mystery box challenge,

the contestants have to prepare,
cook, and present

one incredible dish
using all or some

of the ingredients
inside the box.

First...

Let's start with the box

in front of you.

One...

Two...

Three.

I looked at my box,
I see a bunch of vegetables.

I see some puff pastry.
Some butter.

But they've got
a giant mystery box too.

I mean, this thing
is casket-sized.

Right...

You're still missing
an ingredient.

And that item

is in the biggest
mystery box

we've ever, ever had.

Come on down.

Let's open it.

Let's go.

My God.

Really nerve-wracking

to see a box that large.

I'm actually thinking it was
probably a person inside there,

and they're gonna
come out and and cook,

and we have to replicate that
or something like that.

Brace yourselves.

Oh, my God, they're huge.

Whoo!

I'm pumped.

We got lobster,
which is obviously something

that I get to work with
at home a lot.

I'm gonna bring it.

Lobster...

There's so many things
you can do with these.

But whatever you do,

please...Treat it
with respect.

Now, we're not just
gonna hand it to you.

You want a lobster,
come up and get one.

I want you.

You little .

. Oh!

Okay...Bye-bye.

I've never seen lobsters
this big before.

Where did they
get these things,

from a frickin' time machine
from the crustacean era?

How am I gonna cook this?

I've cooked
live lobsters before.

The feistier they are,
the better they taste.

Okay, listen carefully, please.

At the end of this challenge,

we'll only taste
three of your lobster dishes.

And the winner
from those three

will have a huge
advantage

in the next stage
of MasterChef.

You've all got

1 hour and 15 minutes

to make a beautiful,
sumptuous lobster dish.

Okay, are you ready?

Yes, chef.

And your time starts...

Now!

I grew up on a farm.

I've killed my pets
to eat them.

I've killed one of my dearest
pet chickens

in my backyard and eaten it.

And so I do the best thing
for the lobster that's possible,

which is to put him
in the freezer.

That sends him
into a dormant state.

He doesn't even feel it
when he goes into the pot.

This is a massive challenge

in the sense that
so many lobsters, so big.

The smartest cooks
in this competition

are gonna consider that
a four-pound lobster

is inherently tough.

And they're gonna butcher it
or serve it in a way

to mitigate the toughness
of the meat itself.

Yeah.

We're really giving them
two different directions.

You've got old world
with capers and fennel.

And then, on the other side,

you've got mangos
and coconut milk

and red curry, so...

You know, they're gonna
go east or west.

I would do a fragrant
lobster curry.

And cook that angel pasta

and slice it up,
almost like little bits

of macaroni
running through the curry.

15 minutes gone!

One hour left.

Let's go.

Right, Jennifer,
tell me what you're doing.

I'm gonna quick boil it
for four minutes,

break it down.

Gonna put the rest of it
into the oven.

Bakin' a lobster
is dangerous.

Absolutely.

So just be very careful
you don't turn it

into baked rubber lobster.

Absolutely.

Good luck.
Thank you, chef.

Cook any lobster yet?
Heh, not yet.

I just started
poaching him a little bit

so I can get him
out of his shell.

I'm gonna do a little
pommes maxim for the top.

Wow.

And a little fennel puree.

You think you're clearly
the frontrunner

because of where you come from
and your experience with--

I think I got
a pretty damn good chance.

Out of everybody here,
Christian knows lobster.

But his arrogance

and not having any respect

for the people around him

have, I think, gotten to
everybody in this competition.

40 minutes remaining,
everybody.

40 minutes.

What are you doing?

I'm gonna do
a potato gnocchi,

and I'm going to use
the tail of the lobster.

How you gonna
cook that lobster?

I'm going to poach it
just till it gets

firmed up in the shell,

and I'm gonna shock it
real quick in ice water

so it doesn't overcook.

Shocking lobsters

in ice water for too long

takes away the flavor.

Good luck.
Thank you.

Alejandra,

you seem very comfortable

with not just the lobster,

but with the ingredients.

I love Asian food, chef,

and when I saw
the coconut milk,

the lemon grass,
and the ginger,

I knew exactly
where I was going.

Just over 30 minutes.

All right, Derrick,
what do you got for us?

I'm going to try, uh,
butter poaching it.

First time?
First time.

You think that's a risk
worth taking?

Uh, I do, chef,
because I really need

to sort of step up my game.

Okay.

Erryn is out
of his comfort zone.

I saw him smearing

almost like this sort of
garlic butter

over this cold
lobster tail that was...

Shocked.

Christian's making a, uh,

butter poached lobster.

With pommes maxim.

Very restaurant-style dish.

But he's butter poaching
the lobster,

which can work for a pound,
pound-and-a-half lobster,

but four pounds,
it's a different story.
Yeah.

What the
Is that from?

You gotta be
Kidding me.

Piece of plastic
in my mixer here.

Everything's going fine
as far as my lobster goes.

But I pushed down
a little too hard, I guess,

and it broke a piece of plastic
off in the food processor.

Agh!

There's water coming out
from down under.

I feel a little frustrated
with this water

and the scales that is
coming to my station.

Ohh!

It's just nuts.

Christian's hot temper,

it's starting to
catch up with him.

And, honestly, I think
he's being an .

My dish is, pfft,
going down the toilet.

I'm gonna have to come up
with something.

Can I get some new pasta?
I mean...

That's .

Can I get some new pasta,
please?

You gotta be
kidding me.

In tonight's lobster
mystery box challenge,

Christian's aggressive
cooking style

has ruined his fennel puree.

Five minutes to go.

Now, with only minutes
to spare,

he must reconceive
his lobster dish.

Can I get some new pasta,
please?

I have shellfish stock leaking
all over the place.

And I had to get new pasta.

I have some pasta.

Christian.
Thank you.

I got it.

I'm really just pissed off

that things weren't
going my way.

But I'm still gonna
make the best dish I can.

I know my sauce tastes good.

My gnocchi
is a good texture.

Presentation I know
is one of my weaker points.

So I just gotta push myself

and make stuff
look a lot prettier.

60 seconds to go!

Start putting
those finishing touches!

In the mystery box challenge,

the judges select
just three dishes to taste.

The winner will receive
a huge advantage

going into the next round.

Ten...Nine...

Eight...Seven...

Six...Five...

Four...Three...

Two...One.

And stop!

Whoo! Yes.

Well done.

At this point,
despite the, uh, the chaos,

I know I'm in the top three.

My lobster was cooked
really well.

As well as you could cook
a four-pound lobster.

From here, the winner

of today's mystery box
challenge will have

a enormous advantage

in the next stage
of MasterChef.

The first dish
we'd like to see up here

was singled out

as an all-around
restaurant dish

that each and every
one of us would see

on our menus.

That dish belongs to...

Derrick.
Oh, wow!

Congratulations.

Slow down.

Slow--don't drop it.

Don't drop it.
I'm not, I'm not.

I just feel great.

That risk I had taken for this,
it's paid off.

Tell me bout
the lobster, Derrick.

You've got a puff pastry base

with a roasted garlic
potato puree,

a salad with yellow tomato,
red tomato, some mango,

and then it's a butter-poached
lobster tail on top.

What I am hopefully
gonna get here

is contrasts.

Base, acid.

I think that
it's delicious.

Moist, sweet.

And I really enjoyed
the hell out of it.

Congratulations.

If you're gonna keep
cooking like this,

you've gonna be here
a long time, my friend.

That's the plan.
Congratulations.

Thank you.

See how the lobster
gives a little.

That's--that's just
cooked beautifully.

You created a really
delicious dish.

Thank you, chef.

Lobster's delicious.

You've lifted the elegance

to a completely
different level.

Congratulations.
Delicious.

Well done.

Hearing
such successful people

tell you great things
about your food,

that's something that's
never gonna get old.

That just feels good.

The next dish

had a great use
of curry,

mango, tropical flavors.

Really, really popped.

Alejandra, can you
please bring it up?

Oh, my God.

I saw you put these
in the pan.

The sizzle was hot.

And leaving it
in the shell--brilliant.

This is a Thai style

red curry lobster.

So tell me about
the sauce self.

I reduced some
of the shellfish stock

that was provided
with some celery, ginger,

lemon grass

and the Thai basil,
which is fresh.

Amazing.

To grill a lobster,

and for it to taste
that sensuous,

and soft, buttery.

That, for me,

has been your best dish
so far in this competition.

All right, before I call up
dish three of three,

is there anybody out there

who thinks their dish
should be that third?

Christian,

why don't you
tell me why

you think
you should be up here.

I think the sauce
is delicious,

and, uh, my lobster's
cooked perfectly.

Christian, you are not
in the top three.

You know,
you went in thinking

that you were gonna be
number one,

but then things
started to go awry.

And it looked like

there was just such an anger
with your cooking.

When you cook angry, I think
it comes out in the food.

All right.

The third and final dish

that we will be
tasting here...

And that belongs...

To Jennifer.

All right!

I think Jennifer sucks.

And it makes me feel
like ,

because I don't think
she has as much

food knowledge as I do.

So how does it feel
to be up here again?

It feels awesome.

Feels really great.

Walk us through
the dish real quick.

I took the whole lobster

and just slow basted it.

And I braised off
some fennel.

Did puff pastry.

Did lobster
whipped mashed potatoes

with roasted garlic.

Tad on the salty end.

I think it's just
over concentrated.

Just has a really
nice rustic...

The fennel is--
just looks wonderful.

I love that you roasted it.

The puff pastry,
adding the textural contrast

against the creaminess
of the lobster mashed potatoes.

All of it works beautifully.

Thank you, chef.
Well done.

Thank you so much.

Hey, Christian.

Why don't you have

the same respect
for these people

that they do for you?

Put the silverware down,

and behave like you

belong in this kitchen

and show these people
the same respect

they show you.

Because if not,
I'm gonna personally

come over there
and throw you out of here.

You show no respect,

and I'm not gonna
deal with it.

Christian is very confident
in his cooking.

But he needs to stop
being an .

I don't think
that's gonna happen.

Sorry.

Watching you across
a 75-minute challenge

with a four-pound lobster,

I felt at times
that you were giving birth

to the lobster.

Every two minutes
you were...

Basting--you wouldn't
put it down.

It's delicious.

Thank you, chef.
It's got that rustic charm.

And smart--cooking with
the oven door open,

closed, and adjusting
to the sort of speed

of the butter
basting the lobster.

Congratulations.
Thank you, chef.

Another big hit.
Well done.

Thank you.

Tough...Both with
mashed potatoes.

One with a mango salad.

But the texture
is quite extraordinary.

You feel like you're gonna
be happy in top three.

You're just not.

You're just like,
"come on, come on, come on.

Choose me for one.
Choose me for one."

Okay, the winner of...

Today's mystery box
challenge...

That dish belongs to...

That was a really tough
decision.

The top three dishes
have been tasted.

Derrick's butter poached
lobster tail

with tomato and mango salad,

Alejandra's Thai-style
red curry lobster,

and Jennifer's baked lobster
with roasted fennel.

Okay, the winner...

Of today's
mystery box challenge

will have a unique advantage.

That dish belongs to...

Jennifer.

I got a quick glance
at Jennifer's dish.

Was it the best
out of the best?

No. I think my dish
was a lot better.

Thank you.

The second mystery box
in a row.

You are becoming

a serious frontrunner.

Wow.

Come this way.
Let's go.

As the winner
of the mystery box,

Jennifer enters
the MasterChef pantry.

In this challenge,

somebody will be going home,

and Jennifer
is now in control

with a huge advantage.

We're about
to show you three

amazing ingredients.

And you'll get to pick

which one everyone
will cook with today.

Today's theme...

Ingredients are...

Aphrodisiacs.

Oy!

Throughout time,

there's been a belief
that certain foods

enhance sexual desire.

It's getting a little hot.

I think I'm turning
every shade of red

under the sun.

The first
aphrodisiac ingredient...

Oysters.

Pearls of the ocean,
the most rarefied,

delicious things.

And a lot of scientists say

that the amino acids
contained in them

increase our libido.

All right,
the second aphrodisiac

for you to choose from...

Artichokes.

Wow.

According to Greek mythology,

Zeus fell in love with
a woman of rare beauty.

He first promoted her
to a goddess

and then later turned her
into an artichoke.

So that just
goes to show you

that love is sometimes
complicated.

Yeah, it is.

Now, the final
aphrodisiac ingredient

is...

Beautiful truffle.

Absolutely stunning.

Everyone from ancient Romans
to Napoleon

really believed that truffles
were an aphrodisiac.

So, Jennifer, you've got

a very, very important
decision to make.

Which erotic ingredient
will you choose?

Is it Joe's oysters,

Graham's artichoke,

or my amazing,

delicious truffles?

Think...

Carefully.

Uh-oh.

Okay, time for another

elimination test.

The theme

of tonight's challenge is

aphrodisiacs!

Yes. Okay.

Are you serious?

The choices were...

The most amazing oysters,

the most phenomenal
artichoke,

or...

Truffles.

Oysters, no.

But I love the flavor
of truffles.

I really want truffles.

I'm more in love
with truffles

than I think I have been
with, like,

people that I've dated
in the past.

Jennifer picked
for each of you

to have the most amazing...

$500 Black Perigord Truffles.

Each!

Ohh!

Settle down, Ben.

A little aroused.
Sorry.

For winning
the previous challenge,

Jennifer, you get
another advantage.

You...

Don't have
to cook today.

Oh, come on!

But...

Here's the difference.

You can stay
and participate

in this
elimination challenge,

or...

Take this glass
of bubbles

and you disappear up
to the gallery...

If you lose...

You could be eliminated.

Think carefully!

Take the champagne!

I came here to cook.

That's what
I came here to do.

But going upstairs,
you know,

guarantees me top ten.

So, um...

You know, I'm torn.

We just want to
give you the option

of being able to cook
with this product.

Now...

That's the point
of winning the challenge.

Like, take the advantage.
This is huge.

Don't be an idiot.

Are you watching...

Or are you cooking?

I'm gonna stay and cook.

Good job.
Wow.

I'm not that type
of person to...

Put my tail between my legs
and walk up the stairs.

Ballsy!

It's automatic
top ten.

I want to cook my way
into the top ten.

And I'm hoping
I don't go home.

Ahh.
Incredible.

If you,
over the next 60 minutes,

produce
the worst-tasting dish,

you'll be
leaving MasterChef.

Understood.

Wow.

60 minutes...

To create
something unique

and romantic.

Are you ready?

Yes, chef!

Your time starts...Now!

Don't wanna fall.
Don't wanna fall.

The contestants have
just 60 minutes

to transform this expensive
aphrodisiac

into a dish worthy
of the judges' affection.

Aphrodisiac? Really?

It is so hard to even
try come up with

some kind of sexy dish

when the ingredient
that you're cooking with

looks like dog .

Careful, Giuseppe.

How lucky are they?

When you go from
reading about them

and hearing about them,

and then holding
a real truffle,

it's just a great moment.

I'm amazed...

The little ingredients

in Jennifer's basket.

Six items in there.

Right now, she could be
standing up there

watching them.

Is she mentally
psyching out her competition?

That takes
a big pair of balls.

She is definitely focused

and confident,
and I think that

that was an incredible move
to do that.

What would you do, Joe?

I would do a whole egg yolk

inside a ravioli,
truffles on the inside.

Fused butter,
truffles on the outside.

Simple-simple.

Truffles...Turn-on.
Big turn-on.

My husband
would find this sexy.

But whether or not
the judges find it sexy,

total different story.

I don't get sexy
in the kitchen.

I get sexy in the bedroom,
you know?

Just over 40 minutes to go.

Right, Jennifer.

Hi, chef.
What is it?

Making coddled egg
with truffles.

Coddled egg?
Yeah, there's nothing sexier

than breakfast
served in bed.

When was the last time
you had breakfast in bed

with someone special?

It's been a long time.

Giuseppe,
what are you making?

I'm gonna make-a sex
on the plate.

I'm making tagliolini

with mushroom, spinach,

pancetta, and truffle.

I see we're using
the new MasterChef global

three-piece knife set.

See, now, this paring knife

is an absolute
essential piece

to have in your
arsenal of weapons

for the intricate knife work
that you're doing here.

It's perfect because
you can handle it pretty good.

You can almost shave yourself
if you wanted to.

Absolutely.

Right, Erryn,
what are you doing today?

Potato gratin.
I have it alongside a filet

that I'm going to cook,
and, uh,

baste with
the truffle butter.

And I have it actually
marinating right now.

Marinating in red wine?
Yes.

Now, that's a filet.
Yes.

So if you marinate it,
make sure that you sear it,

don't boil it, yeah?
Yeah.

Good luck.

So I think you have
two camps of people out the.

I think you have
the inexperienced people

who think that truffles
have to be put on a steak

with mashed potatoes
and a vegetable.
Absolutely.

And those people
who are creative,

like, intuitive truffle dishes
that support the flavor.

I got really nervous

when saw
what Erryn was doing.

He's doing a marinated
filly steak

in red wine...
Yeah.

Cooked in truffle butter.

It has inexperience
written all over it.

And Alejandra.

She's doing a lot of, uh,

very irony,
leafy green vegetables.

And you certainly don't
think about black truffles.

So I think she's kind of
in a bad spot with her dish.

20 minutes left,
everybody!

Less than 20 minutes.

Adrien.
How ya doin',
buddy?

I'm seeing now you
season something,

how you touch it,
how you're rubbing it like that.

Every, single thing
that you do

should be done
with that same

approach that you would
have with a woman.

I do not agree
with Graham.

I don't think you should
touch your meat

like you should
touch a woman.

Looking at my steak,
and I know it's burnt.

Less than 10 minutes to go!

And I'm just
looking at the clock

thinking, "what to do?
What to do?"

Pull out my potatoes,

and they're just
a mushy mess.

I let it overcook.

And...I'm screwed.

Here we go!

You should be thinking
about plating.

No, no, not now.

I know I need
to plate something.

I'm looking at my steak.
I know it's burned.

I pull out my potatoes.

They're just a mushy mess.

I'm in trouble.

Make it count!

In this elimination challenge,

the home cooks race
to complete

an aphrodisiac dish

featuring a $500 truffle.

Shave that truffle thinly!

If their entree fails

to stimulate the judges...

Come on!

At least one of our cooks

will be going home.

90 seconds to go!

I've got a good dish today.

Long as I get everything
on the plate,

I'm gonna be all right.

Everything's tasting
really good to me.

If my egg is runny,

I know I'm a goner.

Here we go!

We're coming up

to the last ten seconds.

Ten...

Nine...

Eight...Seven...

Six.

Five...Four...

Three...Two...

One, and stop!

La!

Well done!

Okay,
let's start off with...

Tracy, let's go.

What do you got?

Truffle and sweet corn soup.

I sauteed some shallots
and thyme

in a little bit of
the truffle butter.

I love the--
the tones of--

of cream and white
and off-white.

The way food
looks on a plate

is sometimes as important
as what it tastes like.

I think...

I think that this dish

is light, it's ethereal.

The sweetness of corn,
the sweetness of cream

create a--a platform

on which truffles
can stand and play.

It's sensuous

and it is super-sexy.

Good job, Tracy.
Thank you, Joe.

The secret is the delivery
of the balance,

'cause it's rich, creamy,

and you've just taken it

to a completely different level
with the truffle.

Good job.
Thank you very much.

Thank you so much.

It's silky, it's velvety,

and I wanna go
to third base with it.

So...Good job.

Good job!

Christian, let's go, please.

I'm feeling pretty good
about my dish.

It's all very cohesive
and delicious.

Wow, what is it?

This is
a truffle infused custard

with a little
truffle ragout on top.

This is a truffle creamed
mushroom sauce over a filet.

Great idea.

It's smart, yeah.
It's--it's technical.

You've got a hit.
Delicious.

I'm very happy
and, you know,

to be able to come in
and make something

that I've never made before

and nail it the first time,

I think it speaks a lot
for who I am and why I'm here.

Giuseppe,
please come forward.

This is, uh, tagliolini
with mushroom,

spinach, and pancetta.

And, of course, truffle.

Tell me the story
behind this dish.

Yeah, I'm attached
to this dish because

it remind of my first
date with my wife.

And...I'm...
Okay.

I love my wife, so...
Yeah.

Well, from the heart
kind of cooking, right?

Yes.

Here's the...

Issue.

You've not ever been bad,

but you've never been good.

You've always sat on that
sort of steady Eddie middle.

And you've never
really popped.

You're now a force
to be reckoned with,

'cause that is delicious.

Really good!

Finally, redemption
for the pasta.

All right, Adrien.

So far, the home cooks
are impressing

with their dishes.

Can 28-year-old Adrien
keep things on track?

Come on, man.

What kind of sex are you into?

What is this thing?

My dish is a nice filet mignon

with a dried chili and fig
mushroom sauce

and truffle pureed potatoes.

Should be served
in a bowl.

Right now,
all I taste is chili.

Visually, it's appalling.

And flavor-wise,
it doesn't work.

It's disappointing.

That's all I can say.

What a shame.

I look at that.

It's like you got hold
of my granddad

and turned his colonoscopy bag
on your plate.

I mean, it's just--
it's putrid.

Surely you

can put food on a plate

better than that.

It does looks like .

It's inconceivable.
You shouldn't be...

splodging food
on a plate now

at your level.

You know, I don't even know
if you were listening

to the--
what we asked for.

This is a competition about
aphrodisiac foods,

foods that are beautiful
to look at

that make you feel
beautiful.

I mean, this is a categorical
abomination.

If you want to check out
for one of the competitions

on an elimination round...
Well, you checked out.

I hope this doesn't check you
out permanently, though.

This is a categorical
abomination.

You wanna check out
for one of the competitions

on an elimination round,
well, you checked out.

You can do better, Adrien.

You can do better than that.

Okay, Erryn, let's go!

Holy .

My gratin didn't work.
My steak burned.

I had to make the vegetables
in the last five minutes.

What have you done?

I had a bad day.

So where's a part
of the $500 truffle?

Um, I made a truffle butter

that I basted
the vegetables in.

I had to put something
on a plate.

Come on.
My gratin didn't work.

You had an hour.

I...am speechless.

So, is there anything you're
happy with in this dish?

Nope.
Nothin'?

Nothin'.

Well, you're
in the P.R. biz.

How would you sell this?

How would you put
a spin on it?

I wouldn't.
All right.

Not sellin' it.

I've been saved before
on bad dishes,

but it would have to take
a really,

really, really bad dish

for them to top my bad dish.

Alejandra, please come up.
What do you have?

I have veal cutlets

with a truffle, leek,
and marsala sauce.

Ugh.

Slimy, sludgy.

The texture around
the veal itself.

Not very good.

I've seen you put
food on a plate

with a real "Wow."

That does not scream "Wow."

Okay, the lady that we hope
hasn't got egg on her face--

Jennifer.

Let's go.

Hope they cut through that

and it's like
a hard-boiled egg in there.

I want to see Jennifer gone.

You could have been

watching ten of your
fellow contestants...

Yes.
Battling it out.

You chose to cook what?

Uh, coddled egg
with truffles.

We have pancetta in there,

three mixed cheeses
in the bottom.

Thai pepper for a little heat.

It looks wobbly.

The whole coddled action
is just under.

We both know it.

Instead of, uh,
coddled egg,

it's like a wobbled egg.

You took a big risk.

To leave you on this memory
would be sad.

You were in control.

And you didn't have
to participate.

Thank you.

With all the dishes tasted,

the judges must decide
the bottom three.

From those,
at least one home cook

will be eliminated.

But first, they will reveal
the top two dishes of the day.

Two dishes...

Stood out!

The first dish
delivered that

"Wow" factor.

That dish belongs to...

Tracy.
Great job.

The second dish

just really kind of hit it

on all levels.

Giuseppe.

Today is a elimination
challenge,

and at least one of you

will be leaving
MasterChef.

First dish in the bottom three
belongs to...

Erryn.
Please step forward.

I'm really disappointed.

I'm embarrassed,
and I know that...

I just gotta take it
like a man, so...

It is what it is.

Are you surprised
to be here?

Not at all.

Okay.

The next person...

Adrien, come up
and, uh,

join us.

I don't want to go home.

But I just know that
it looks like .

And that's warrant enough
for me to go home.

That dish was as bad
as bad gets,

and I know you're
a good cook.

I don't know if this means
the end of the line.

Okay, the third dish

in the bottom three...

And that dish belongs to...

Okay, the third dish

in the bottom three...

That dish belongs to...

Alejandra...

It's not you.

Jennifer...

Get up here!

I feel like I should have

probably taken the champagne
right now.

Um, a little concerned.

I'm just hoping that--
I hate to say it--

that somebody else has
a worse-off dish than I do.

Jennifer, you had
a real opportunity

to exit this
elimination challenge,

yet you chose
to produce a...

baked egg.

At least one of you...

Will be leaving MasterChef

tonight.

Jennifer, step forward.

Being bold

is one thing.

There's no time
to be stupid.

Take your apron...

Back to your bench.

Because
there's a worse dish...

Behind yours.

Adrien, big shock.

That was...A surprise
for all three of us.

You're really
pushing it too far,

and tonight was one
of those occasions.

Erryn...

You sounded comfortable

to begin with.

But across
those 60 minutes,

you lost your way.

Here's where we are.

There is one dish worse

than we've ever seen.

And I am giving

that individual

an opportunity

to step forward gracefully

and to take...

their apron off

and acknowledge

that their time

inside MasterChef

is done.

Thank you for
the opportunity.

I appreciate it.

It was great.
It was great.
Noble.

Any time you want
to come

spend some time
in the kitchen,

let me know, all right?

Listen,
keep your head high.

Yeah.
I love the honesty.

Okay? There's a big
heart in there.

Don't ever stop cooking.
Okay?

Thank you.
Well done.

Thanks.
Thanks, Chef.
Thank you.

It was a no-brainer.

I knew that my dish was bad.

And he had the steak
perfectly cooked.

There was no redeeming qualities
to my dish.

It was the right thing to do.
I had the worst dish.

So I wasn't gonna let
somebody else take the fall

for my bad production.

I'm glad that the judges
gave me an opportunity

to leave with
some sort of dignity.

I feel like I still
have a lot to learn,

but I'm really, really confident
in my abilities.

I made it to the top 11
out of thousands,

and I'm not going away
anytime soon,

so I'm, uh, I'm gonna be
doing some big things.

Adrien,

get your head out of the sand
and bounce back.

Get back on your station.

I need to get my head
in the game

and pick myself up and say,
"You want this."

I really have to give it
all I got.

You are now

the top ten

in this country

from thousands of entrants.

You've now got
a one-in-ten chance

of becoming America's
next MasterChef.

Good luck.

Good night.

== sync, corrected by elderman ==

Tomorrow night on MasterChef...

The home cooks face their
most intimidating critics yet.

Also known
as our mothers.

But smile, mum.

you're scaring
all the contestants.

But the desire to impress...

My mum is flying
halfway round the world

to come here
and eat that .

Pushes the cooks
to their limits.

We don't have time.
It looks ridiculous.

Ohh, .

I'm not a fish lover.

Aah!

And in the pressure test,

a simple dish...

Eggs Benedict.

Becomes a disaster

that will send at least
one home cook packing.

The person leaving
MasterChef...

Is...